Veal Kidneys with Madeira Sauce Recipe

Ingredients:

• 4 veal kidneys, cleaned, trimmed and sliced into 1/4 inch pieces
• 1/2 cup Madeira wine
• 1/4 cup beef broth
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• Salt and black pepper, to taste

Instructions:

1. Melt butter in a large skillet over medium-high heat. Add shallots and garlic, and sauté until soft, about 2 minutes.
2. Add the sliced kidneys and thyme to the skillet and cook for 2-3 minutes on each side until browned. Remove the kidneys from the skillet and set aside.
3. Add the flour to the skillet and stir with a whisk for a minute to make a roux. Gradually whisk in the Madeira and beef broth until the sauce has thickened and is smooth. Reduce the heat to low, and let the sauce simmer for 2-3 minutes until slightly reduced and the alcohol has cooked off.
4. Season the Madeira sauce with salt and black pepper to taste. Return the kidneys to the skillet and stir to coat them with the sauce. Simmer over medium-low heat until the kidneys are heated through, about 2 minutes.
5. Serve veal kidneys with Madeira sauce on plates and garnish with chopped fresh parsley (optional).

Verdict:

Veal kidneys with Madeira sauce is a classic French recipe that is both rich and elegant. The Madeira wine adds a perfect touch of sweetness to the dish. Although this dish requires some skill to cook, it is definitely worth the effort. The velvety sauce complements the tender veal kidneys perfectly, and the savory flavors make this an indulgent meal that is perfect for any special occasion.

Serving Suggestions:

Serve this dish with roasted potatoes and a side of steamed green beans, or pair with a crisp salad for a lighter meal. For a complete French dining experience, pair this dish with a glass of dry red wine. Enjoy!